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Potato and Leek Flatbread

I love a simple, easy weeknight meal. Thanks to store-bought pizza dough, the options are endless. Topped with thinly sliced potatoes, leeks, thyme, and Jarlsberg cheese, this flatbread is bursting with flavor. The potatoes cook on top of the dough in the oven, and become creamy yet crispy on the edges. Nutty Jarlsberg cheese adds an earthy, wholesome flavor to round out the sweetness from the leeks. This flatbread is great for dinner with a salad, but also would make an easy appetizer. It works well served at room temperature, but also re-heats nicely in a hot oven.

Ingredients:

(makes 2 large flatbread pizzas)

1-lb store bought pizza dough

2 large Yukon Gold potatoes

1 leek

4 sprigs fresh thyme

2 cups grated Jarlsberg cheese

olive oil

flour

salt, pepper

Pre-heat the oven to 500. Cut the pizza dough in half. On a lightly floured surface, roll the dough halves out to a large square. Place each half on a separate oiled baking sheet, or a baking sheet topped with parchment paper.

Peel the potatoes with a vegetable peeler, and slice as thinly as possible width-wise. Sprinkle with salt, and place in a bowl of very cold water for 30 minutes. Slice the leeks width-wise as well, and separate into rings with your fingers. Place in a bowl of water for a few minutes to let the dirt settle to the bottom. Heat one tablespoon of olive oil in a sauté pan, and cook the leeks for just one minute until they are bright green and slightly softened. Season them with a pinch of salt.

Assemble the flatbreads: Top the dough with the potato slices (slightly overlapping), the leeks, and the grated Jarlsberg. Sprinkle with the fresh thyme leaves, salt and pepper. Drizzle the entire flatbread with olive oil, and place on the bottom rack of the oven for 15-17 minutes. Slice and serve immediately, or at room temperature.